Minestrone can be really dull but I’ve turned it up a notch and tried something new. I added some chopped up ham bones for extra flavour and omitted the green veges but instead add them every time I reheat the soup. Why? you might ask. Well, they only take a couple of minutes to cook and I personally dislike the way veges such as these lose their colour and vibrancy when added to soup. It works a treat and the soup feels super fresh every time.
- Heat the oil in a large stock pot & saute the onion and chilli until soft.
- Add the beans, carrot, potato, cauliflower, celery & tomatoes and cook on a low heat for 5 minutes.
- Add the water and ham bones and bring to the boil.
- Lower the heat and cook for 1+1/2hrs.
- If serving all the soup straight away add the silverbeet and peas and cook for another 5 mins. If only serving a portion, ladle the soup into a small saucepan and add as much silverbeet and peas as you prefer.
- Season the soup well with salt & pepper, top with parmesan and enjoy with crusty bread.